A few weekends ago, Susan and her family had us over for a Brinner, thanks to Eggland’s Best.
The table setting was gorgeous – set up under their grape arbors where we could see the mountain views and sunset while we were eating.
I got over a little early to help get everything finished up in the kitchen and we ended up making a great frittata to go along with the rest of the dishes.
I love frittatas. They’re so easy to make and you can literally throw anything you want in the pan. They also cook relatively quickly, so it’s a great option for breakfast, brunch, or – like us – a brinner on a warm Sunday night.
Southwestern Egg Frittata
Makes: 12 servings
- 6 eggs
- 1/2 cup heavy cream
- pinch salt, basil, and black pepper
- 6 pieces bacon
- olive oil, as needed
- 1/2 cup peppers, chopped
- 1 green onion, chopped
- 1 Roma tomato, diced
- 1/2 cup cheese
- Preheat oven to 350.
- In a small bowl, whisk the eggs, cream, and spices. Set aside.
- Fry the bacon in the 12 inch oven-proof skillet. Remove when crispy, leaving the drippings in the pan. Add olive oil as needed, and sauté the vegetables for 3-5 minutes. Return the bacon to the pan, give a quick stir, then pour in the egg mixture.Quickly give the eggs and veggies a stir, then sprinkle in the cheese, and allow the frittata to set, about 2-3 minutes.
- Remove pan from heat, and place in oven for 10-15 minutes. Remove and allow to cool before cutting and serving.
Along with the brinner, Susan’s husband smoked some ribs for us, and we had a hot potato salad, green salad, chips and a pineapple salsa, cheese and crackers, and some amazing cornmeal biscuits. Plus dessert!
But no matter what the food was – you just can’t beat the views.
What do you make when you’re having breakfast for dinner?